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University of Agricultural Sciences, Bengaluru
University of Agricultural Sciences Bangalore, a premier institution of agricultural education and research in the country, began as a small agricultural research farm in 1899 on 30 acres of land donated by Her Excellency Maharani Kempa Nanjammanni Vani Vilasa Sannidhiyavaru, the Regent of Mysore and appointed Dr. Lehmann, German Scientist to initiate research on soil crop response with a Laboratory in the Directorate of Agriculture. Later under the initiative of the Dewan of Mysore Sir M. Vishweshwaraiah, the Mysore Agriculture Residential School was established in 1913 at Hebbal which offered Licentiate in Agriculture and later offered a diploma programme in agriculture during 1920. The School was upgraded to Agriculture Collegein 1946 which offered four year degree programs in Agriculture. The Government of Mysore headed by Sri. S. Nijalingappa, the then Chief Minister, established the University of Agricultural Sciences on the pattern of Land Grant College system of USA and the University of Agricultural Sciences Act No. 22 was passed in Legislative Assembly in 1963. Dr. Zakir Hussain, the Vice President of India inaugurated the University on 21st August 1964.
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ThesisItem Open Access DESIGN AND DEVELOPMENT OF PHASE CHANGE MATERIAL (PCM) BASED SELF CHILLING THERMOSTEIN FOR CHILLING OF BEVERAGES AND LIQUID FOODS(2022-02-12) RAKSHIT, REDDY J.; Er. Babu, RMPeople prefer to drink beverages and liquid foods in chilled state using ice cubes. Ice cubes, prepared using un-hygiene and non-potable water, used for chilling liquids foods pose health risks and reduce taste. Therefore, the present investigation was taken to develop phase change material (PCM) based thermostein for chilling of beverages and liquid foods to replace ice cubes. The module similar to mug with a serving volume of 300 ml was developed using stainless steel 316 material and cooling performance of the thermostein filled with PCM’s (DW, PW, DDW, TW, DDW+2% salt and DDW+2%sugar) was evaluated. Temperature profile of PCM inside the thermostein and the sample was monitored during their freezing and cooling. Double distilled water attained -15.8°C in 180 min and cooled the water by 24°C during cooling followed by DDW+2% salt (- 11.2°C in 180 min with temperature drop of 21°C). Performance of the thermostein filled with the DW and DW+2% salt was evaluated for cooling lassi, buttermilk, flavoured milk, orange juice, apple juice, soft drink, beer and whisky. The thermostein containing distilled water cooled soft drink with highest temperature drop of about 22°C within ten minutes, followed by DW+2% salt (20.9°C). Chillness of the samples cooled using the thermostein was well above the acceptable sensory score. The developed cooling thermostein is durable, easy to handle and sterilize, simple in design, hygiene and safe to use as compared to ice cubes for cooling beverages and liquids.ThesisItem Open Access DEVELOPMENT OF PROCESS TECHNOLOGY FOR PRODUCTION OF INSTANT MULBERRY TEA(2021-01-04) SHUBHAJIT SARKHEL; Dronachari ManviMulberries are recognized botanically as Morus which is a species of blossoming plants in Moraceae family. The leaves of the mulberry plant are the prime source of food for the silkworm. It contains 9.96 per cent crude protein, 5.32 per cent total ash, 11.32 per cent fiber, 1.51 per cent crude fat, 13.42 per cent carbohydrate, 86 kcal/100 g energy and other functional components, mainly 1-DNJ (1-Deoxynojirimycin) which acts as an anti-diabetic drug. The mulberry leaves are used as a functional food, mostly in the form of herbal tea, juice or beverages. A study was undertaken to develop suitable processing technology for the production of instant mulberry tea. To select a suitable drying technology for drying of mulberry leaves, open sun (31 to 35 ºC), shade (21 to 25 ºC), tray (50 ºC), vacuum (45 ºC) and solar tunnel drying (55 ºC) methods were chosen. The drying time was 19.5 hours, 20 hours, 13.5 hours, 9 hours and 11 hours, respectively. Biochemical and colour properties of different dried leaves were evaluated. Shade drying is the best method for drying of mulberry leaves compared to other four drying methods because shade dried leaves retained all biochemical and colour properties similar to fresh leaves. Shade dried leaves were grinded into powder in order to extract the bioactive compounds from it. Grinded powder was extracted by using super critical fluid extraction unit at a temperature of 50 ºC with 200 bar pressure. Extracted mulberry leaves mixed with correct proportion of maltodextrin (12 % w/v), tulsi leaves (5 ml), lemon and cardamom extract in spray drying. Finally, the spray dried powder was fed into fluidized bed dryer for the development of instant mulberry tea. The optimized spray drying conditions based upon the physical and biochemical qualities of powder were inlet air temperature of 147 ºC and feed flow rate of 3 ml/min. The prepared instant mulberry tea under optimized conditions showed Hausner ratio of 1.09, Carr’s index of 9.35 percent, solubility of 97.51 per cent, moisture content of 2.29 per cent, protein content of 1.32 percent, fat content of 0.45 per cent and energy of 403.94 kcal/100 g.ThesisItem Open Access DESIGN AND DEVELOPMENT OF NEERA TAPPING AND CHILLING EQUIPMENT(2020-12-28) MADHURA, V.; MANJUNATHA, M.A farmer could increase his income by 15 times from a coconut tree by neera tapping. Neera is a health drink rich in minerals, antioxidants and vitamins. Naturally sap flows slowly rather in the form of drips from the cut spadix making susceptible to fermentation. Collection of unfermented sap is thus a challenging task. Therefore, the present work was carried out to chill the neera by dripping over the cooling module placed in the insulated container during the tapping process. Spherical module (150 mm in diameter) and collection-cum-chilling tank of 5 L capacity were developed and the cooling performance was evaluated. The sap was collected and cooled for 4 and 5 h duration by dripping over the cooling module. The temperature recorded after 4 and 5 h of tapping and cooling of neera was to be 7.2 and 9.1 °C, respectively, when the corresponding ambient temperatures were 25-27°C and 37-39°C. Quality and shelf-life of control (uncooled) and cooled neera sample were evaluated after 16 h of tapping. Total sugars and alcohol content in control were 5.4 and 0.0152 per cent. Alcohol content was not detected in the cooled sample while total sugars was observed to be 10.6 per cent. The sensory score of cooled neera sample and market sample was slightly over 8 and the sensory score of control was 6.4. The developed device can be used to chill neera without developing fermentation and maintaining its freshness and quality.ThesisItem Open Access DESIGN AND DEVELOPMENT OF PHASE CHANGE MATERIAL (PCM) BASED MODULE FOR COOLING OF BEVERAGES AND LIQUID FOODS(2020-12-27) DIVYASHREE, H. R.; MANJUNATHA, M.People prefer to drink beverages and liquid foods in chilled state using ice cubes. Ice cubes, prepared using un-hygiene and non-potable water, used for chilling liquids foods pose health risks and reduce taste. Therefore, the present investigation was taken to develop phase change material (PCM) based module for cooling of beverages and liquid foods to replace ice cubes. The module measuring 49 mm in diameter was developed using stainless steel 316 material and cooling performance of the module filled with PCMs (DW, PW, DW+PW, DW+2% salt, DW+4 % salt, DW+2% sugar) was evaluated. Temperature profile of PCM inside spherical module and the sample was monitored during their freezing and cooling. Distilled water attained -19 °C in 195 min and cooled the water by 17 °C during cooling followed by DW+2% (-19 °C in 235 min with temperature drop of 16.4 °C). Performance of the module filled with the DW and DW+2% salt was evaluated for cooling lassi, buttermilk, flavoured milk, orange juice, apple juice, soft drink beer and whisky. The module containing distilled water cooled soft drink with highest temperature drop of about 16.9 o C within five minutes, followed by DW+2% salt (14.9 o C). Chillness of the samples cooled using the module was well above the acceptable sensory score. The developed cooling module is durable, easy to handle and sterilize, simple in design, hygiene and safe to use as compared to ice cubes for cooling beverages and liquids.ThesisItem Open Access PERFORMANCE EVALUATION OF SUB-BARIC FOOD GRAIN STORAGE BIN FOR FIELD BEAN AND GROUNDNUT(2021-01-22) VARSHINI, V N.; Er. BABU, RM RAY.The study was conducted to evaluate the performance of SGSB at 600±50 mm Hg. Field bean sample was stored in Sub-baric bin and in gunny bag for three months and groundnut samples were stored in sub-baric bin and in ambient condition for five months. Sampling was done for fresh sample and at 30 days interval. Samples were analyzed for nutritional composition, colour, germination rate, peroxide value (for groundnut oil), FFA (for groundnut oil), grain damage, insect identification, sensory evaluation and weight loss at predetermined interval. The Results showed that SGSB provided better retention of nutritional composition, germination rate and better seed quality. There was no significant variation in colour in both storage conditions. FFA and peroxide values were minimum in SGSB stored samples as compared to control. Germination was maximum in both the samples stored in SGSB at the end of the storage period. Callosobruchus chinensis in field bean and Tribolium castaneum in groundnut were identified in the samples stored in control and no insect was identified in SGSB. Grains were damaged in the samples stored in control and no grain damage in SGSB. The SGSB resulted in good sensory quality of both the sample by the end of the storage period. The physiological weight loss was maximum in the samples stored in ambient condition.ThesisItem Open Access STUDIES ON DEVELOPMENT OF LOW FAT BEETROOT FINGER CHIPS USING VACUUM FRYING TECHNIQUE(2021-01-12) RAMAPPA; MOHITHKUMAR, G V.Low fat beetroot finger chips were produced from fully matured and good quality beetroot using vacuum frying technique. Frying was carried out for two different conditions of beetroot finger chips (without coating and with corn powder coating) under different combinations of frying temperatures (100, 110 and 120 °C) and frying times (10, 15 and 20 min) at constant vacuum of 640 mm Hg. Among all combinations, the beetroot finger chips fried with corn powder coating at 110 °C for 15 minutes was found best based on physical, biochemical and sensory quality. In this combination, corn coated beetroot finger chips absorbed relatively lesser oil (15.50 %) as compared to without coating chips (22.00 %). Also, corn coated finger chips obtained highest sensory scores with respect to colour (8.36), texture (8.45) flavour (8.32), taste (8.75) and overall acceptability (8.65). The out-turn of corn coated vacuum fried beetroot finger chips was found 25.15-29.40 %. Corn coated vacuum fried beetroot finger chips were stored with and without nitrogen flushing in different packaging materials like Low density polyethylene (LDPE), Polypropylene (PP) and Metalized multilayer polyethylene (MMP). Beetroot finger chips stored in MMP with nitrogen flushing was found the best. Though the FFA content of all stored beetroot finger chips increased rapidly after 7 days, the rate of increase in FFA content was lowest for finger chips stored in MMP with nitrogen flushing. The Cost: Benefit ratio of production of corn coated vacuum fried beetroot finger chips was estimated to be 1:1.70.ThesisItem Open Access DEVELOPMENT OF READY-TO-EAT HOT EXTRUDED PRODUCTS FROM FOXTAIL MILLET(University of Agricultural Sciences GKVK, Bangalore, 2013-07-12) AMRUTH KUMAR, M. A.; Palanimuthu, V.Small millets though contain more fibre and many bioactive compounds, their utilization as food is confined to traditional consumers mainly due to non-availability of consumer friendly products. Hence, a study was conducted to develop ready-to-eat hot extruded kurkure products using different small millets with foxtail millet as base and a laboratory twin screw extruder was employed. As a prelude, nutritional composition (moisture, protein, fat, fibre, ash and carbohydrates) including micronutrients (iron, copper, sodium, zinc, magnesium, manganese) of five millets (foxtail, little, barnyard, proso and kodo) and Bengal gram were analyzed. Among 20 foxtail millet based kurkure ^ n ^ U!no/°I!not/ ? ted^ f° Ur formulations namely, Foxtail:Bengalgram:Proso ( /0.IO/0.IO/0), Foxtail:Bengalgram: Little (80%: 10%: 1 0 %)- Foxtail: Ben galgram: Barny ar d (60%: 10%:30%); and Foxtail:Bengalgram:Kodo (80%: 10%: 10%) were found to be veiy good and the first formulation was adjudged to be best based on sensory evaluation. 7 Trials were conducted to optimize process and extruder operating parameters. Based on physical parameters of extrudates (expansion ratio, water solubility index, water absorption index, bulk & true densities, tri-stimulus colour and texture), millet grit size (1201-592 jim) formulation moisture content (14-18%), extruder barrel temperature (110 C) and screw speed (350 rpm) were found to be optimum. Among two packages tested for storage of millet kurkure, with and without nitrogen flushing, Polyethylene Coated Aluminium film package flushed with nitrogen was found to be better compared to LDPE film and kurkure could be stored for over two months at ambient conditions without any quality deterioration. The Cost:Benefit Ratio for manufacturing foxtail millet based kurkure was 1:1.72 and therefore, can be recommended for commercial exploitation.ThesisItem Open Access STUDY AND OPTIMIZATION OF OPERATIONAL PARAMETERS OF AUTOMATIC CASHEW SHELLER FOR IMPROVED SHELLING(University of Agricultural Sciences GKVK, Bangalore, 11-08-12) ARUN KUMAR, H S; RAMACHANDRA, MCashew (Anacardium occidentale L.) is a tropical tree which provides a kidney shaped nut called as “cashew nut” that is consumed all over the world. Cashew nuts are nutritious and tasty. The shelling of nuts is a laborious process mostly done in rural areas of Kerala, Maharashatra and Karnataka. The manual shelling process is tedious, time consuming and labour intensive. To address this, different pretreatments were conducted on raw cashew nuts and the performance of an automatic cashew nut sheller was evaluated. Studies were conducted to determine the physical properties and the effect of pre-treatments on the shelling of the cashew nuts. The nuts were graded as small, medium and ungraded. The pre-treatments consisted of steaming the nuts at different pressures (0.0, 1.0, 1.5, 2.0 and 2.5 kg/cm2) for different durations (15, 20, 25, 30 and 35 min). The results indicated that lower cutting force is required for shelling the pre-treated nuts compared to the raw nuts. The shelling efficiency was found to be highest (80.66%) in ungraded nuts for a pre-treatment of 1.5 kg/cm2 pressure for 30 minutes. The whole kernel recovery was highest (96.21%) in medium nuts for a pre-treatment of 0.0 kg/cm2 pressure for 25 minutes. The Cost-benefit ratio was found to be 1:1.57 for the Automatic Cashew Sheller.
